{"id":1918,"date":"2026-06-06T20:09:05","date_gmt":"2026-06-06T18:09:05","guid":{"rendered":"https:\/\/cooknvibe.com\/?post_type=cp_recipe&p=1918"},"modified":"2026-06-06T20:30:11","modified_gmt":"2026-06-06T18:30:11","slug":"mosaique-de-poireaux-x-creme-de-burrata-crumble-de-parmesan-a-lhuile-verte","status":"publish","type":"cp_recipe","link":"https:\/\/cooknvibe.com\/index.php\/recipes\/mosaique-de-poireaux-x-creme-de-burrata-crumble-de-parmesan-a-lhuile-verte\/?lang=en","title":{"rendered":"Leek mosaic x Burrata cream & Parmesan leek oil crumble"},"content":{"rendered":"

Leek mosaic x Burrata cream & Parmesan leek oil crumble<\/h2>\n

Ingr\u00e9dients<\/h3>\n
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Leek mosaic<\/div>\n
3<\/span> <\/span> leeks<\/span><\/div>\n
4<\/span> <\/span> Nori sheet<\/span><\/div>\n
salt<\/span><\/div>\n
Cr\u00e8me de burrata<\/div>\n
200<\/span> g<\/span> burrata<\/span><\/div>\n
5<\/span> <\/span> tbsp Heavy cream<\/span><\/div>\n
1<\/span> <\/span> Lemon (zest and juice)<\/span><\/div>\n
salt<\/span><\/div>\n
Huile de poireau<\/div>\n
80<\/span> g<\/span> neutral oil<\/span><\/div>\n
55<\/span> g<\/span> green part of the leek<\/span><\/div>\n
Crumble de parmesan<\/div>\n
100<\/span> g<\/span> flour<\/span><\/div>\n
30<\/span> g<\/span> parmesan<\/span><\/div>\n
2<\/span> g<\/span> salt<\/span><\/div>\n<\/div>\n

Instructions<\/h3>\n
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Mosaique de poireaux<\/div>\n
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Wash the leeks thoroughly, paying particular attention to the green part, then separate the whites from the greens and cut 6 equal sections from the whites.<\/p>\n<\/div>\n<\/div>\n

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Steam them for 15 minutes<\/p>\n<\/div>\n<\/div>\n

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Salt them and let them drain for 10 minutes on a clean kitchen towel or paper towels.<\/p>\n<\/div>\n<\/div>\n

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Cut 3 nori sheets in half and wrap each leek section in one of these pieces.<\/p>\n<\/div>\n<\/div>\n

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Place a sheet on some cling film, arrange all the leek sections on it and roll everything up using the cling film.<\/p>\n<\/div>\n<\/div>\n

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Leave to rest for 2-3 hours in the refrigerator.<\/p>\n<\/div>\n<\/div>\n

Huile de poireau<\/div>\n
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Roughly chop the leek greens into pieces and blend them, gradually adding the oil.<\/p>\n<\/div>\n<\/div>\n

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Heat the oil over low heat and remove from the heat as soon as it reaches the first boil.<\/p>\n<\/div>\n<\/div>\n

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Strain through a fine-mesh sieve or strainer.<\/p>\n<\/div>\n<\/div>\n

Crumble de parmesan<\/div>\n
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Preheat the oven to 120\u00b0C (250\u00b0F).<\/p>\n<\/div>\n<\/div>\n

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Mix the flour and parmesan together, then make a well in the centre.<\/p>\n<\/div>\n<\/div>\n

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Pour the leek oil into the well.<\/p>\n<\/div>\n<\/div>\n

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Bring the flour from the outside inwards to combine all the ingredients.<\/p>\n<\/div>\n<\/div>\n

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Spread everything out on a baking tray or silicone mat and bake for 35 minutes, then leave to cool.<\/p>\n<\/div>\n<\/div>\n

Cr\u00e8me de burrata<\/div>\n
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Drain the burrata.<\/p>\n<\/div>\n<\/div>\n

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Using a blender, blend the burrata, single cream, lemon zest and lemon juice, and salt to taste.<\/p>\n<\/div>\n<\/div>\n

Assemblage<\/div>\n
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Cut 4 thick slices of the leek mosaic.<\/p>\n<\/div>\n<\/div>\n

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At the bottom of the plate or bowl, add 1 to 2 tablespoons of burrata cream, sprinkle with the parmesan crumble and place the leek mosaic in the centre. You can decorate around it with edible flowers, but this is optional.<\/p>\n<\/div>\n<\/div>\n<\/div>\n","protected":false},"author":1,"featured_media":1917,"comment_status":"open","ping_status":"closed","template":"","class_list":["post-1918","cp_recipe","type-cp_recipe","status-publish","has-post-thumbnail","hentry","cp_recipe_category-dejeuner-brunch-en","cp_recipe_category-entrees-en","cp_recipe_category-healthy-en","cp_recipe_category-vegetarian-en"],"_links":{"self":[{"href":"https:\/\/cooknvibe.com\/index.php\/wp-json\/wp\/v2\/cooked_recipe\/1918","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/cooknvibe.com\/index.php\/wp-json\/wp\/v2\/cooked_recipe"}],"about":[{"href":"https:\/\/cooknvibe.com\/index.php\/wp-json\/wp\/v2\/types\/cp_recipe"}],"author":[{"embeddable":true,"href":"https:\/\/cooknvibe.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/cooknvibe.com\/index.php\/wp-json\/wp\/v2\/comments?post=1918"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/cooknvibe.com\/index.php\/wp-json\/wp\/v2\/media\/1917"}],"wp:attachment":[{"href":"https:\/\/cooknvibe.com\/index.php\/wp-json\/wp\/v2\/media?parent=1918"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}